1/3 cup sugar
2 tbsp flour
1 cup milk
3 egg yolks
1 tbsp margarine
1/2 tsp vanilla
2 lb tart cooking apples
1 tbsp lemon juice
2 tbsp margarine
2 tbsp sugar
1 dash nutmeg
3/4 cup apricot preserves
1 egg yolk
1 tbsp water
06/07 0838 AM DON FIFIELD
Directions
Prepare pastry and line one 9-inch pie plate. In small saucepan,
combine sugar and flour, mixing well. Stir in milk. Bring to boil
while stiring.
Reduce heat and simmer until slightly thickened. In bowl, beat egg
yolks slightly and add small amount hot mixture. Pour egg mixture
into saucep[an. Add margarine and vanilla. Cool. Peel and slice
apples, sprinkle with lemon juice. In skillet, combine margarine,
sugar and nutmeg and melt. Add apples; saute, stirring occasionally.
Cook until almost tender, about 5 minutes. Remove from heat. Pour
into pastry shell. Pour cooled filling over apples. In saucepan, melt
preserves and yolk and water and brush on pastry. Bake in 425 deg.
oven 40 min. or until golden.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/07 8:55 AM
TO: DON FIFIELD (XKGR41A) FROM: DON FIFIELD (XKGR41A) SUBJECT:
R-MM APPLES-PIES
Servings: 6 servings
Apple Pie A La Apricot Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Dessert; Fruit; Pie
The History of Recipes
It is quite feasible to follow the history of recipes back into history, in truth as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that is, generally, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a series of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a man called Apicius compiled a number of scripts which described recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Roman chefs made use of many different spices, including a few you will know such as thyme, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab countries, including basil and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in books on cookery, the majority of which are kept safe in private cookery archives. During the next few hundred years, the wealthy families of Wesstern Europe tried to serve up the most exotic meals, and as a consequence, the best cooks and their collection of recipes could command a high salary. However, it was during the 1800s that cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, recipe publications are increasing in popularity mostly as a result of more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this Apple Pie A La Apricot recipe.
